This is a very simple and very tasty recipe. Many char siu recipes are very complex and don't give better results. To really make this work it needs to marinate for 3 full days before cooking.
3 lbs pork shoulder cut 3” X 3" thick and 6” long (I used loin for this version)
1 cup Hoisin sauce
½ cup brown sugar
1 tsp five spice powder
½ tsp salt
Mix all marinade ingredients together.
Pour marinade over pork pieces in a marinating dish, mix well and then seal. Place in fridge for a minimum of 72
hours, longer is better. Twice a day mix the meat and marinade to keep it blended.
Once time has elapsed remove pork from
marinade and set on wire racks placed over a cookie sheet lined with aluminum
foil.
Place in a 400° preheated oven and
roast for 15 minutes. At the 15 minute
mark, turn pork over and cook for another 10 minutes, repeat for a total of 40 minutes cooking time (approx).
At the 30 minute mark check internal temperature,
once reaches 160° remove from oven and let cool on a rack for 20
minutes.
You can use pork tenderloin or loin chops as I did for this recipe in place
of the pork shoulder (some butchers call it shoulder butt or simply pork butt)
but I recommend the shoulder since the fat keeps the meat moist and pork fat
rules you know. But if you’re on a
statin and are trying to keep healthy as possible given your genetic
predisposition to cholesterol, use the loin by all means.
